Tomato Ketchup Chicken & Rice Platter#SundayFunday

This Chicken and Rice platter has just the right amount of sweetness and flavor and is a perfect brunch recipe. Made with tender and juicy chicken, marinated in aromatic spices, and served over a bed of rice, it so delicious and addictive that you will be making it again very often.
Serves 2
Ingredients 

275 Grams Boneless Chicken - cut into thick strips
1 Cup Basmati Rice - Boiled
3 Baby onions
3 Banana Peppers - chopped
1 Small Capsicum - cut into cubes
1 Teaspoon Cumin powder
1½ Teaspoon Red Chili powder
½ Teaspoon Heaped Sea Salt or to taste
¼ Cup Tomato Ketchup
1 Tablespoon Vinegar
French fries to serve
Boiled Egg to serve
2 Tablespoons Oil
Whole Spices
1 Stick Cinnamon
3 Cloves
5 Black Peppercorns
2 Petals Star Anise
½ Teaspoon Cumin Seeds

Method 
Heat oil, in pan/kadai add chicken with whole spices, cumin seeds, fry until chicken changes its color from pink to white, add chili powder, salt, vinegar, ketchup and baby onions,¼ cup water and cook it for 2 minutes. Add, all the capsicum, banana pepper, add another,¼ cup water mix well.  Cover and cook for 7 - 8 minutes. Switch off the flame it's ready.  Spread boiled rice in a platter, top with chicken mixture, serve garnished with French fries and boiled egg. 
Enjoy a delicious and perfect brunch!! 
Labels: Chicken, Rice, Brunch, Tomato, Ketchup, Sunday Funday

Sunday Funday

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    Khabeesa- Oman#EatTheWorld

    Khabeesa is a traditional sweet dish popular in Arab States of the Persian Gulf, and common in Qatar, Bahrain, Kuwait, Oman, Saudi Arabia and the United Arab Emirates. It's commonly served during Eid as it's packed with flavor to make the day extra special. Some used all purpose flour and some use semolina to make this dish.
    This dish is similar to what we make in India and called it kesari rawa. They add condensed milk, caramelize the sugar and use lot of flavorings like, rose water, saffron and ground cardamom. It is a very flavorful dessert that takes hardly any time to put together. Made this for high tea for friends they enjoyed it!

    Ingredients
    1 Cup Semolina/ Rawa
    2 Tablespoon Granulated Sugar
    3½ Cups Milk
    1 Cup Condensed Milk
    50 Grams Butter or Desi Ghee- I used butter
    ½ Teaspoon Cardamom Ground
    1 Tablespoon Rose Water
    A Large Pinch Saffron

    Method
    In a pan, add the sugar and occasionally swirl the pan to mix the sugar and help it caramelize evenly. Then pour three cups of milk into the pan. Add the saffron and condensed milk, rose water, cardamom powder & butter stir let it come to a boil on medium heat. 
    In a large pan, add the semolina/rawa and roast it until the color changes to just light pink color. Add two cups of the caramel mixture to it and mix for a minute. Next, add the remaining milk mixture and mix very well, so that no lumps are formed. Now cover and let is cook covered for 7 minutes on medium low flame. Keep a check and give it a stir after every 2 minutes so that it does not burn at the bottom of the pan.

    The Khabeesa mixture will look like big wet clumps but within seven minutes, it will turn to a lighter texture and more like wet fluffy crumbs. 
    Your delicious Khabeesa is ready to be served. Fluff it with a fork. When you serve the Khabeesa, garnish it with chopped nuts or shredded coconut.

    Labels: Rawa, Semolina, Middle Eastern, Oman, Eat the World, Sweets & Desserts, Condensed Milk, Saffron, Cardamom Powder, Rose Water 
    Join us as we Eat the World!!!

    Check out all the wonderful Omani dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
     Amy’s Cooking Adventures: Omani Bread (Khubz Ragag) 
    Sneha’s Recipe: Khabeesa- Oman 
    Kitchen Frau: Rosewater Lemonade 
    A Day in the Life on the Farm: Chicken Mishkak 

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    Jhatpat Bhendi Masala#Alphabet Challenge

    I was multi tasking today. The bread was baking in the oven, on the other side I was making phulkas for lunch and it was already past 12.30 in the noon and the Sabji was not ready. I actually wanted to make Rajasthani Bhendi Masala but I knew that would take helluva of long time. So I made this Jhatpat Bhendi Masala. No stirring, no need to keep a watchfull eye. Still this sabji became very tasty, my daughter's prompt comment on eating this sabji. Mummy this bhendi curry is tasting very nice which recipe this is. I smiled, very happy in mind and replied really, good .. enjoy it! So here is the recipe.



    Ingredients

    250 Grams Bhendi
    1 Large Onion
    2 Tomatoes
    1 Small piece Ginger
    5 Flakes Garlic
    1 Tablespoon Malai / Fresh Cream
    1 Teaspoon Chilly powder
    1 Teaspoon Coriander - Cumin powder
    1/2 Teaspoon Goda masala
    1/2 Teaspoon Kitchen King masala

    1/2 Teaspoon Magic Masala

    1/4 Turmeric powder

    1 Teaspoon Sugar

    2 + 1 Tablespoon Oil

    Salt to taste




    Method




    Wash, wipe and cut the bhendi into 1/2 inch roundles.

    In a nonstick pan add a tablespoon oil and the bhendi and fry on high flame stirring off and on till stickiness vanishes and lightly brown in color. Switch off the flame and keep aside.




    Grind the onion, tomatoes, ginger, garlic and malai together to a fine paste.




    In a kadai add 2 tablespoons oil and the ground past with 1/2 cup water and place it on high flame till it comes to a boil, cover with a lid and keep on slow flame till oil floats. Then add all the spices and again 1/2 cup water give it a quick stir, cover and cook again till the masala is cooked and oil floats. Add water to adjust the consistency of the gravy , add salt, sugar and the bhendi , give a quick stir, cover and cook for 3 minutes. Garnish with coriander and serve hot with phulkas.

    Labels: Alphabet Challenge, Bhendi, Okra, Main course, Vegetarian, Indian, Curry, Vegan, Gluten free

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    Homemade Refried Beans#SundayFunday

    This is an homemade refried beans recipe, it's vegetarian, vegan & gluten free and  gives you a really delicious and creamy refried beans. It tastes too good plain so have these with nachos or in tacos, quesadilla or tortillas. 

    Vegetarian tacos or nachos made with refried beans and other accompaniment taste so good.
    Refried beans is a well-known dish made in Mexican and Latin American countries. It is made with beans like pinto beans, black beans or kidney beans. I have used white beans

    In Spanish language refried beans is called frijoles refritos. the word by word translation of ‘frijoles refritos’ in English is refried beans, ‘refritos’ means well fried. The beans are cooked and then mashed, so this is an healthy dish.
    I have cooked beans in a pressure cooker or use an instant pot as it saves times and gets mashed easily . 
     Lard  is used to sauté the garlic & onions, but,  for vegetarians, one can easily use coconut oil, olive oil, butter or any vegetable oil.

    Serves 3
    Ingredients 

    ½ Cup Chitriwaale Rajma/Pinto Beans Or White Beans 
    For Pressure Cooking  
    2 Cups Water
    ¼ Teaspoon Salt 
    Other Ingredients
    1 Tablespoon Olive Oil
    1 Medium Onion - finely chopped
    2 Cloves Garlic  – finely chopped
    ¼ Teaspoon Black Pepper powder
    ¼ Teaspoon Dried Oregano
    ½ Teaspoon Red Chilly powder or as per your spice level
    1 Teaspoon Cumin powder
    Salt to taste
    ½ to ⅔ cup Water 
    To Garnish
    Coriander leaves or Parsley

    Method
    Rinse the kidney beans a couple of times with water and then soak them in enough water overnight or for 8 to 9 hours. In India, these are called Chitri waale Rajma ( are white rajma) which are commonly known as Pinto Beans in other countries. You can use red kidney beans or black beans or white beans. Then next day discard the water. Rinse the beans very well in running water. Then add them in a large pressure cooker, with salt and 2 cups water. On a high flame take one whistle then reduce the flame to low and cook for 15 to 18 minutes.
    When the pressure falls down on its own or the cooker, open the lid and check the beans. They should be completely cooked and mash easily when you press them. Drain all the water from the beans and keep aside.
    Making Refried Beans

    Heat olive oil in a pan, add the finely chopped garlic.
    Fry the garlic for some seconds till its raw aroma goes away. No need to brown the garlic. Then add finely chopped onions, sauté on a medium-low flame till they become translucent. Then add the cooked beans. Add ½ to ⅔ cup water ( I have vegetable stock). Taste for salt add if necessary according to your taste and mix well. On a medium-low flame let the bean mixture come to a boil. When the mixture comes to a boil, then with a vegetable masher, lightly mash the beans. I preferred chunky beans, so I have not mashed the beans fully or you can blend them according to your taste. But do mash to much as this gives a creamy consistency in the refried beans.
    Then add black pepper powder, dried oregano, red chili powder (or cayenne pepper), cumin powder. You can add cayenne pepper or red chili powder depending on the heat you want in the dish. So adjust the spices and herbs as per your requirements. Mix very well. On a low to medium-low flame continue to stir and simmer the beans for 5 to 6 minutes till it thickens. You can make refried beans thick or with a slightly liquid and flowing consistency. Add more water for a slight liquid consistency or if the beans look dry. When the refried beans have thickened to the desired consistency, switch off the flame. Check the taste and add more of salt, red chili powder, black pepper and oregano if you want.

    I wanted dry refried bean, since I wanted it for nachos I did not add much water/stock. If you want you it as a dip or for any other dish, you can make this thicken more by cooking for some more minutes with stock or water accordingly.
    Pour in bowls and serve refried beans. you can garnish refried beans with some coriander leaves or parsley leaves. Some grated cheddar cheese can also be sprinkled on the refried beans.

    Additionally, you can serve a side of guacamole, tomato salsa, and sour cream to go along with the refried beans. 
    Refried beans make for an excellent filling with tacos, chimichangas, or burritos. 
    Labels: Mexican, American, International cuisine, Side Dish, Vegan, Gluten Free, Vegetarian , Beans, Sunday Funday

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    Mushrooms In Creamy Gravy#SundayFunday

    This Mushroom in creamy gravy is a luxurious yet simple gravy you’ll make again and again and again It's rich, creamy, and loaded with mushroom flavor!
    This gravy is easy to make and ready in about 20 minutes! 

    Ingredients
    100 ML Cream
    400 Grams Button Mushrooms - Sliced
    ¾ Cup Yogurt
    2 Teaspoons Roasted Coriander powder
    1½ Teaspoons Red Chilly powder
    ½ Teaspoon Turmeric powder
    1/3 Cup Oil
    1 Teaspoon Cumin seeds
    1 Large Onion - chopped
    1 Teaspoon Ginger-garlic paste
    ½ Teaspoon Black pepper powder
    ½ Cup Tomato puree
    Salt to taste
    ½ Teaspoon Rajwadi Garam masala powder
    Coriander leaves - chopped for garnishing

    Method
    Remove stalks of the mushrooms, clean and sliced them into quarters. Then fry the mushrooms with pepper powder in tablespoon of oil on high flame for 4 - 5 minutes. Keep aside.

    In the same pan add the onions and fry till light brown in a tablespoon of oil. When cooled grind to fine paste. Keep aside

    Beat the yogurt in a bowl, add coriander powder, red chilli powder and turmeric powder and mix well.
    Heat the remaining oil in the same pan, add the cumin seeds and the ginger garlic paste with little water and fry till the water evaporate and oil leaves the sides. Then add the yogurt mixture and fry till oil leaves the sides. they begin to change color, add the onion paste and tomato puree and fry till oil floats. Add the mushrooms and 1½ cup water . Bring it to a boil, cover and cook for 5 minutes. Add the creamy and stir it for a minute.
    Sprinkle the garam masala powder and mix Garnish with the coriander leaves and serve.
    Enjoy this for a delicious meal with chapatti or pulao!

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